Preheat oven to 350 degrees.

In a medium to large stock pot, boil chicken in water for 15-20 minutes or until fully cooked.

Using a strainer, drain broth into a mason jar. You can use this for a different recipe that calls for chicken broth later this week.

Allow the chicken to cool for about 10 minutes then use your Kitchenaid Mixer or two forks (your choice) and shred the chicken.

Add the shredded chicken into a medium skillet along with the water and enchilada seasoning packet. Mix together well and heat over medium heat for about 5 minutes.

While the chicken is on the stove, open the can of black beans and corn, and rinse them well in a strainer.

Toss the black beans and corn into the skillet and heat for an additional 5 minutes.

Next, add enough enchilada sauce to coat the bottom of your 9x13 baking dish.

On a separate plate, scoop the southwest chicken mixture onto a flour tortilla.

Roll the tortilla and line the bottom of your baking dish.

Top with enchilada sauce, any excess filling, and shredded cheese.

Bake at 350 degrees for 15-20 minutes or until the cheese is melted and bubbling.